Indulgent Chocolate Ice Cream

  • 100 grams dark chocolate cooking buttons
  • 750 milliliters full fat thickened cream
  • 125 grams castor sugar
  • 1 teaspoon cinnamon
  • ½ teaspoons salt
    Important: Place the freezer bowl in the freezer for at least 12 hours prior to preparing your ice cream mixture.
  1. Gently warm up sugar and 125ml of the cream in a saucepan, stirring until sugar is dissolved. Take off heat and add chocolate. Stir until melted. Add cinnamon and salt.

  2. Whisk cream until it starts to hold together and is thick but still pourable.

  3. Mixing all the ingredients together and cool in fridge down to 5-10˚C or put into an ice bath for speed.

  4. Set time to 20 minutes and press power on.

  5. Pour mixture through the chute slowly.

  6. Either eat immediately or transfer to an airtight container and freeze for 1-2 hours for a firmer texture.